The Guinness World Records has officially awarded Nigerian chef Hilda Baci the record for the longest cooking marathon by an individual with a time of 93 hours 11 minutes, following a through review of all the evidence.
Hilda Baci, 26, started cooking on Thursday 11 May and continued through to Monday 15 May, cooking over 100 pots of food during her four-day kitchen stint.
After reviewing all the footage, we're delighted to announce that Hilda Baci is the new record holder for the longest cooking marathon (individual) 💫
— Guinness World Records (@GWR) June 13, 2023
Watch the video to find out the official time we've awarded Hilda and read the full explanation below 👇 pic.twitter.com/bf352ndxWO
The Nigerian chef attempted to set a record of 100 hours, nevertheless, almost seven hours were removed from her final total because she mistakenly took extra minutes for one of her rest breaks early on in the attempt.
As with all longest marathon records, the participant is permitted a five-minute rest break for every continuous hour of activity. These rest breaks can be accumulated if not taken. They were the only times Hilda Baci could use the bathroom or sleep during the attempt.
The previous record of longest cooking marathon by an individual 87 hours 45 minutes was set by Lata Tondon (India) in 2019.
Hilda Baci attempted this record to “put Nigerian cuisine on the map” and “to inspire young African women to chase their dreams.”
“I also decided to break this record to truly push my limits and test my abilities,” she added.
Many high-profile Nigerian figures visited Hilda Baci to support her during her record attempt, such as the Vice President of Nigeria, Professor Yemi Osinbajo; the Governor of Lagos State, Babajide Olusola Sanwo-Olu; and award-winning singer Tiwa Savage.
One of the most important rules of food-related record attempts is that all items must be consumed after cooking. To this end, Hilda Baci invited any and all members of the Nigerian public to come and eat her freshly made meals.
“My team’s and my goal for this event was to make it free to all and to feed the less privileged,” Hilda Baci said.
According to Hilda, each pot of food she cooked was big enough to serve 30-35 people, and “appropriate stock control was conducted” to avoid any wastage of food.